What type of sugar is generally added to oatmeal?

Brown sugar is commonly added to oatmeal because it has a rich, molasses-like flavor that complements the nutty taste of the oats. This type of sugar not only enhances the sweetness of the oatmeal but also adds a deeper, complex flavor profile compared to other sugars. The moisture content of brown sugar can also contribute to the creamy texture of the finished dish.

In contrast, while granulated sugar is used in many sweet dishes, it does not provide the same level of flavor enhancement as brown sugar does. Powdered sugar, known for its fine texture and use in icings and dusting desserts, doesn’t dissolve well in cooking applications like oatmeal, making it less suitable. Caster sugar, a finer granulated sugar, dissolves quickly but still lacks the flavor complexity that brown sugar offers, which is why it is less favored for this particular purpose.